Cinnamon Pecan Bread Pudding
Cinnamon-vanilla brioche pudding with pecan streusel and a warm caramel glaze.
Contains dairy, eggs and gluten; contains pecans. Heading includes chill time but the method gives no required chilling duration. Method cooks for 55–60 minutes. Tips: day-old bread gives the best texture; use half-and-half instead of some milk for richness; toast pecans; add cardamom; make the night before. Variations: maple glaze instead of caramel; 1 cup diced apples in layers; 1–2 tbsp bourbon in custard or glaze; ½ cup chocolate chips; sweetened cream cheese dollops between layers. Store covered in the refrigerator for up to 4 days. Freeze without glaze for up to 2 months; thaw overnight in the refrigerator and reheat at 325°F (165°C) until warmed through. Add fresh glaze before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Pecan streusel topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup chopped pecans
- ½ cup cold unsalted butter (cubed)
- 1 tsp ground cinnamon
- ¼ tsp salt
Caramel glaze
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- ½ tsp sea salt (optional)
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Grease a 9 × 13-inch baking dish. Let the bread sit out for 20–30 minutes to dry slightly.
- 2
Make the custard: whisk eggs, milk, cream, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, cloves and salt until well combined.
- 3
Assemble: place half the bread cubes in the dish. Pour over half the custard. Add remaining bread and custard. Press gently so the bread absorbs the custard.
- 4
Make the crumble: combine flour, brown sugar, pecans, cinnamon and salt in a bowl. Cut in cold butter with a pastry cutter or fingers until crumbly. Sprinkle evenly over the top.
- 5
Bake: cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake another 25–30 minutes until golden brown and set in the center.
- 6
Make the caramel glaze: melt brown sugar and butter over medium heat. Stir in heavy cream and cook for 2–3 minutes until smooth and thickened. Remove from heat and stir in vanilla and salt.
- 7
Let bread pudding rest for 10–15 minutes. Drizzle with warm caramel glaze before serving.
- 8
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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From Bobbie's “Bobbie's Recipe Card 126”. Written up by Bobbie's Kitchen · Updated 26 October 2026